If you’ve joined us in our recent 2019 quest, The Year We Kick (Seab)Ass in the Kitchen, you’ve come to the right place, brah. This month, we’re teaming up with local foodie favorite, The Mill House at Maui Tropical Plantation, for their second contribution to our Maui Craft Recipe Round-Up series.
Check out these latest Hawaii-inspired recipes from award-winning Chef Jeff Scheer and his talented team of craft cocktail artisans, and whip up these innovative menu items at your next dinner party or for a romantic Valentine’s Day menu with your significant other.
Start fresh with a different take on the classic Chopped Salad and a fresh ‘Fiddler in the Rind’ cocktail, and finish strong with the Taro Leaf Risotto and spicy Espina De La Rosa. Be sure to tag us in your photos at @MauiCraftTours and @MillHouseMaui on Instagram to show us the results, and happy cooking!
Maui Craft Recipe Round-Up: The Mill House
THE STARTER: Chopped Salad
- Cabbage Cucumber Tomato
- Raisin Sunflower Seed Smoked Gouda
- Chop kale, cabbage, cucumber, tomato and smoked gouda to your liking.
- Fold in sunflower seeds and golden raisins.
Honey Mustard Vinaigrette
- 6 Eggs
- 200 grams Shallots
- 40 grams Black Pepper
- 600 grams Honey
- 600 grams Dijon
- 1000 grams Olive Oil
- 200 grams White Balsamic Vinegar
- Combine egg, honey, pepper, vinegar and dijon in robot coupe.
- Slowly add oil to emulsify.
THE FIRST ROUND: Fiddler in the Rind
- 1.75 oz Fid Street Gin
- .5 oz Carpano Dry Vermouth
- .5 oz Lime Oil Cordial
- 1 kg Lime
- 1.5 liter Water
- Dash of Saline Solution
- To make lime oil cordial – after juicing limes, save the husks!
- Combine 1 kg lime husks with 1.5 L water and boil for 1 minute.
- Strain, saving the water and return the water to heat.
- Reduce liquid by half; then add 50% sugar and 4% citric acid to the liquid.
- Combine lime oil cordial with ingredients, shake over ice, strain and serve up!
THE MAIN DISH: Taro Leaf Risotto
- 455 grams Shallots
- White Balsamic Pickling Liquid
- Peel shallots, slice in rings on mandolin.
- Place shallots in a small stainless steel bowl.
- Bring white balsamic pickling liquid to a boil and pour over shallots. Cover in plastic wrap and allow to steep at room temperature for 1 hour. Refrigerate in pickling liquid.
Taro Leaf Puree
- 455 grams Taro Leaves, ribs removed
- 2 tbs Baking Soda
- 2 tbs Salt
- Ice Water
- Fill a large stock pot full of water and bring to a boil.
- Add baking soda and salt.
- Blanch taro leaves in boiling water for 10 minutes or until the leaves will fall apart when rubbed between your fingers.
- Shock leaves in an ice bath.
- Place leaves in a vita mix and place on medium high speed. Add ice water as necessary to achieve a thick and bright green puree.
- Finish with buttery parmesan cheese.
THE SECOND ROUND: Espina De La Rosa
- 1.5 oz Bozal Mezcal
- .75 oz Pineapple Hawaiian Chili Reduction
- .75 oz Macadamia Nut Orgeat
- .75 oz Lime Juice
- To make Pineapple-Chili Reduction: combine fresh pineapple juice with chopped Hawaiian chilis to your liking. We use roughly 4 chilis per quart of fresh juice.
- Gently simmer over low heat for 5 minutes.
- Remove from heat and strain.
- Use within 3-4 days.
- Combine ingredients with pineapple-chili reduction, shake over ice, strain and serve up!
Too tired to give these recipes a go on your own? We get it. Join one of our four unique Maui Craft Tours and receive 20% off food and drinks or a $25 credit at The Mill House to conclude every tour. Here’s to better kitchen skills in 2019, friends, and as always, mahalo for reading!